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    You are in: Home / Recipes / Japanese Eggplant Fans With Black Bean Sauce Recipe
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    Japanese Eggplant Fans With Black Bean Sauce

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Chef #DBLEE's Note:

    This recipe we use at Chinois East West restaurant.

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    Units: US | Metric


    1. 1
      Heat oil in wok. Toast black beans, crushing into oil, until aromatic. (Do not burn.) Add garlic and ginger and stir-fry 15 seconds. Deglaze with sherry. Add clams, stock, oyster sauce, salt and pepper. Add just enough caramel coloring to achieve a rich brown color. Bring to a boil, thicken with cornstarch. Add sesame oil, and adjust seasoning.
    2. 2
      With a shape knife cut down the length of the eggplant to form a fan. Flat out eggplant into a fan and dip into the egg, flour, egg and Panko. Place onto a tray until needed.
    3. 3
      Deep fry in 375 degree to a golden brown. Place onto paper towel.
    4. 4
      Plate the eggplant fans and serve with the black bean sauce top with Shredded green onion strips and tomatoes.

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    Nutritional Facts for Japanese Eggplant Fans With Black Bean Sauce

    Serving Size: 1 (830 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 758.5
    Calories from Fat 164
    Total Fat 18.3 g
    Saturated Fat 3.8 g
    Cholesterol 188.7 mg
    Sodium 999.0 mg
    Total Carbohydrate 122.8 g
    Dietary Fiber 22.8 g
    Sugars 18.0 g
    Protein 27.9 g

    The following items or measurements are not included:

    fermented black beans

    chopped clams with juice

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